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Brown Butter Snickerdoodles

Brown butter snickerdoodles with a deeply golden, nutty caramel flavor and classic cinnamon-sugar crinkle. Chilled browned butter gives richer depth, and the cookies bake into crinkled tops with set edges.
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Prep Time 20 minutes
Cook Time 12 minutes
Brown butter to solidify 1 hour
Total Time 1 hour 32 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.75 cup all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 0.5 tsp salt
Wet ingredients
  • 1 lb unsalted butter, browned and solidified
  • 1.5 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
For rolling
  • 0.33 cup granulated sugar
  • 2.5 tsp cinnamon
  • 0.06 nutmeg pinch

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Brown butter and chill
  1. Brown the butter until golden, then let it solidify and refrigerate until firm, about 1 hour.
  2. Line baking sheets with parchment.
Mix cookie dough
  1. Preheat the oven to 375°F.
  2. Whisk together all-purpose flour, cream of tartar, baking soda, cinnamon, and salt.
  3. Beat solidified browned butter and granulated sugar until creamy, then add eggs and vanilla extract and mix until combined.
  4. Fold the flour mixture into the wet ingredients until no dry streaks remain.
Shape and bake
  1. Mix the rolling cinnamon sugar (granulated sugar, cinnamon, and nutmeg) in a shallow bowl.
  2. Scoop dough into about 1-1/2 tablespoon balls, then roll generously in the cinnamon sugar mixture.
  3. Bake for 10-12 minutes, until the cookies are crinkled and the edges are set.
  4. Cool on the pan for 5 minutes before transferring to cool fully.

Notes

Pro tip: for the most defined crinkle, roll the dough balls well—press the coating on so it adheres before baking. Store in an airtight container at room temperature for up to 4 days; freeze baked cookies up to 2 months. For a dairy-light option, use a 1:1 plant-butter substitute (it may slightly change browning and texture).